Chocolate lava cake, sometimes labeled hot fudge cake, has a fully cooked exterior and a soft, gooey interior. While traditional lava cakes are heavy on the butter, egg yolks and chocolate, you can lighten up this favorite to make it lower in both fat and calories. Make up for the missing fat with flavor from top-quality chocolate, richly flavored cocoa powder and a bit of instant espresso or instant dark roast coffee.
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Spray four ramekins or custard cups with non-stick cooking spray.
Step 3
Chop the dark chocolate bar into small chunks with a knife.
Step 4
Sift together the flour, cocoa powder, instant espresso powder, baking powder and salt. Set aside.
Step 5
Cream together the unsalted butter and granulated and brown sugars with a hand mixer or stand mixer.
Step 6
Add the eggs and vanilla to the butter and sugar mixture.
Step 7
Fold the dry ingredients into the butter, sugar and egg mixture using a wooden spoon or silicone spatula.
Step 8
Gently stir in the chopped chocolate. Cover and refrigerate for several hours or up to two days.
Step 9
Set the cakes on the counter to warm for approximately 10 minutes. Bake for 21 minutes, then dust with powdered sugar.
Tips and Warnings
- While lava cake is traditionally served with ice cream or whipped cream, cut calories by opting for light whipped topping, fresh berries or frozen yogurt.
Things You'll Need
- Cooking spray
- Ramekins or custard cups
- Dark chocolate (70-percent cocoa)
- 3/4 cup flour
- 2/3 cup cocoa powder
- 5 tsp. instant espresso powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 4 eggs
- 1 1/2 tsp. vanilla
- Powdered sugar
- Hand or stand mixer
- Wooden spoon or silicone spatula
References
- The Pioneer Woman; Molten Chocolate Lava Cake; Ree Drummond; July 29, 2009
- "Cooking Light"; Hot Chocolate Fudge Cakes; Diane Morgan; December 2008
- Food Network; Molten Lava Cakes Recipe; Paula Deen
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